For a “refreshing” way to start a holiday meal rich with prime rib and turkey, Iron Chef Alex Guarnaschelli turns to a family favorite: baked clams.
“This dish is particularly sentimental because my mother made it when I was growing up, and now my daughter, Ava, has turned it into one of her own signature dishes,” Ms. Guarnaschelli said. The Food Network star and restaurateur teamed up with 16-year-old Ava—an avid home cook herself—for her fourth and newest cookbook, “Cook It Up.”
Her recipe employs a genius trick: Add a touch of cream to each clam before piling on the breadcrumb crust, and they’ll stay perfectly juicy as they bake. You can also make the filling and stuff the clams in advance, and bake them just before you’re ready to eat.
And for a fun presentation, “serve them on a ‘bed’ of salt to mimic the sand at the beach, and they will be devoured in no time,” Ms. Guarnaschelli said. “It’s a showstopper.”
(Suech and Beck)
Baked Clams With Garlic
Makes 4 to 6 servings
40 littleneck clams
1 stick (8 tablespoons) unsalted butter, softened
2 scallions, white and green parts, minced
3 large garlic cloves, finely minced
Zest and juice of 1 medium lemon
Kosher salt
Freshly ground black pepper
2/3 cup panko breadcrumbs
1/4 cup plain fine breadcrumbs
1/2 to 3/4 cup heavy cream
1/2 cup chopped flat-leaf parsley
Preheat the oven to 375°F.
Clean the clams: Clams are still alive when their shells are closed. Soaking any shellfish for long amounts of time in fresh water is not the answer. They live in and only like saltwater. Under cold running water, use a clean and sturdy sponge to scrub and remove sand from the outside of each clam. Rinse a few times in cool water to remove all the sand. There is no shortcut here—the best way to clean clams is with elbow grease and patience!
Cook the clams: Heat a large skillet over high heat and add the clams with 1/2 cup water. Cook, shaking the pan slightly, until the clams open, 3 to 5 minutes. As they open, use a pair of metal tongs to transfer them to a large bowl. Discard any clams that don’t open after 5 minutes.
Make the topping: In the bowl of a food processor, pulse the butter a few times until it’s smooth, then add the scallions, garlic, lemon zest, and half of the lemon juice. Pulse to blend. Transfer the mixture to a medium bowl and season with a pinch of salt and a few turns of pepper. Mix in the breadcrumbs.
Prepare and bake the clams: Twist the top shell off each clam and discard. Use a small knife and run it under the clam meat to detach it where it is anchored to the bottom shell. If the clams appear sandy on the inside, rinse clean with cool water. Put the meat back in the shell. Pour a touch of the cream on top of each clam and immediately mold about 1 tablespoon of the breadcrumb mixture onto each of the shells so the clam body is totally covered. Arrange them in a single layer on a baking sheet.
Finish: Place the pan in the center of the oven and bake for 12 to 15 minutes until hot and sizzling. Preheat the broiler to high. Leave the clams on the middle rack and broil them for a minute, watching them constantly so they don’t burn. Once the topping has browned, remove the pan from the oven. Drizzle the tops with the remaining lemon juice. Sprinkle the clams with the parsley and a pinch of salt and serve immediately.
